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Sakai Kikumori Kikuzuki Kasumi Yanagiba 270mm

Sakai Kikumori Kikuzuki Kasumi Yanagiba 270mm

Regular price $407.00 CAD
Regular price Sale price $407.00 CAD
Sale Sold out
Shipping calculated at checkout.

THIS KNIFE GOES ON SALE FOR OUR KNIFEWEAR FALL GARAGE SALE on November 4th at 8AM Mountain Time.

Don't know what the Garage Sale is? Click here to read all about it.

SEE THE FULL LINE UP HERE
Current prices reflect final sale prices

About Sakai Kikumori Kikuzuki Kasumi: Sakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki Kasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.

About the Shape - Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.

Shape Yanagiba
Blade Length 270 mm
Blade Height 33.8 mm
Blade Thickness Above Heel 3.6 mm
Weight 169 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
Rockwell Hardness 62–63
Blacksmith Yoshikazu Tanaka
Edge/Bevel Single Bevel - Right Bias
Handle Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar
Made in Sakai, Osaka, Japan
Brand Sakai Kikumori

A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.

Knife Care

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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